Workshop Description: While coffee will always be the centerpiece of your cafe menu, let's demystify the many options there are for those "supporting players" and celebrate all they have to offer when it comes to curating your menu!

Join us to learn about how to taste, evaluate, prepare, and promote offerings in the chocolate, tea, and CPG categories, with the same care and attention you give your coffee.

Ideal for the cafe owner or manager, lead barista, the curious coffee sensory enthusiast, this will be a sensory-focused class anchored in practical business application.

Objectives:

⁃ Understand how to taste/evaluate chocolate, tea, and CPG products from a sensory perspective.

⁃ Understand and apply evaluation approaches to chocolate, tea, and CPG products from a COGS and value-added perspective.

⁃ Understand different approaches to the preparation of tea, chocolate, and CPG in busy cafe settings.

⁃ Understand and apply how to promote non-coffee items in your cafe and across different promotional channels (social media, newsletters, etc.)

Date: Friday, April 25, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 360DEF
Category: Business

Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.

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Instructors

Workshop Description: Elevate your espresso skills in this comprehensive workshop designed for baristas seeking to deepen their knowledge of coffee extraction. Participants will explore the intricate processes that influence espresso quality, focusing on both the science and art of dialing in.

Course Highlights:

Understanding Extraction: Discover how various factors—such as dose, volume, time, and pressure—affect the extraction process, ultimately influencing flavor, tactile, and quality.

Best Practices: Learn the optimal techniques for “how” and “when” to dial in your espresso to achieve the perfect balance of flavors.

Adjusting Variables: Gain hands-on experience adjusting and documenting brewing variables and see firsthand how these changes impact the final cup.

Coffee Analysis: Analyze roast profile, origin, bean density, and processing methods to understand their effects on the extraction process.

Tasting Experience: Develop your palate while describing and comparing flavors, extraction, and balance.

By the end of this course, participants will not only have a greater appreciation for the complexities of specific coffees but will also leave with increased confidence and efficiency in dialing in espresso.

Date: Friday, April 25, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 362DEF
Category: Espresso

Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.

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Instructor

Kristen Hjelm (she/her)
Senior Director, Business Development - BUNN

Kristen Hjelm is the Senior Director of Business Development for BUNN. She lives in the Pacific Northwest with her family and two young kids. Kristen received a Master in Business Administration degree from Arizona State University. Kristen has been involved with the coffee industry for over 20 years as a barista, corporate trainer, sales and business development consultant. As a sensory and technical judge, she has judged regional and national Barista Competitions for over 12 years. Kristen has volunteered, presented, and created content for various industry organizations, including SCA Expo, World of Coffee, Coffee Technicians Guild, Coffee Fest, and more. Kristen is passionate about the specialty coffee industry and provides a welcoming atmosphere in which to learn, share, and grow with one another.

Workshop Description: Pricing decisions across the supply chain have a direct measurable impact on the livelihoods, resilience, and prosperity of coffee producing communities. This workshop gives roasters and other coffee enterprises the tools and insights to assess the impact of their pricing strategies on smallholder producers welfare. Participants will explore impactful pricing models—such as long-term contracts, living income benchmarks, community investment and traceable price guarantees, among others—that go beyond c-market rates and business as usual models, to provide meaningful support and incentives for coffee producers.

Designed for roasters of all sizes, this workshop helps participants assess and adapt pricing practices aligned with business goals and producer prosperity. Through practical exercises and open-source tools, attendees will gain a solid understanding of the data needed to evaluate price impact, develop strategies to work with supply chain partners to assess impact, and craft communication tools that raise awareness with employees and end consumers. By the end of the session, roasters will have the skills to assess and monitor the impact of their pricing strategies, using this insight as a pivotal tool to build stronger, more resilient supply chain

Date: Friday, April 25, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 370AB
Category: Business

Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.

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Instructor

Pedro Manga

Workshop Description: Back by popular demand! Join this workshop designed exclusively for coffee shop owners or managers seeking to elevate their business game. Focus on honing your business acumen while gaining invaluable insights into financial strategies, operational efficiencies, and essential practices to maximize profitability. From cost analysis to menu engineering, you’ll walk away equipped with the tools to optimize your shop's financial health.

Date: Friday, April 25, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 371AB
Category: Business

Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.

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Instructor

Laila Ghambari
Owner & Consultant, Guilder

Laila Ghambari brings nearly two decades of specialty coffee expertise, rooted in a lifelong connection to the craft. She is the owner of a roastery and three cafés in Portland, OR, the 2014 U.S. Barista Champion, led multimillion-dollar cafe operations at Stumptown Coffee Roasters, and shaped industry standards as a Barista Guild Executive Council member and chair. Additionally she is a consultant, helping coffee businesses scale strategically, build strong cultures, and achieve sustainable success.

Workshop Description: As a coffee roasters, we all should agree that quality management, food safety and employee safety are all important. In fact, the last two are regulated and one must comply. Quality management one could argue that without it, you will not survive.

In this workshop you will learn the scientific disciplines each requires, as well as how they overlap and even sometimes conflict.

We will work thru how to develop all three that feed into one another which helps create robust programs for each.

We will explore:

- The things you must do (regulatory - FDA and OSHA)

- The things you should do for quality control

- Risk assessment process for each

- Development of SOP's for each

- Documentation of the whole process

- Internal Audits, Corrective Actions and Root Cause Analysis

The end goal - is to create systems and programs for each that take your "tribal" knowledge and make it institutional. From there, you will understand that humans are humans, we make mistakes, but how do we prevent making the same ones over and over.

Date: Friday, April 25, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 372AB
Category: Business

Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.

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Instructor

Mike Ebert (he/him)
Senior Consultant, Firedancer Coffee Consultants

MIKE EBERT is founder of Firedancer Coffee Consultants, dedicated to helping clients create a personalized strategy to ensure long-­‐term success. He works primarily with roasters, producers and retailers, drawing from his extensive experience in all facets of the specialty coffee supply chain to guide clients in reaching their potential. Ebert is an Authorized SCA Trainer (AST) for the Specialty Coffee Association (SCA); a certified Preventive Controls Qualified Individual (PCQI) and lead trainer for food safety; and co-­‐chairs curriculum for the SCA Educational Advisory Council, which develops new educational experiences for the specialty coffee community.

Workshop Description: In the rapidly evolving world of specialty coffee, staying ahead of the curve with advanced roasting techniques is vital for both quality and sustainability. This workshop will explore pioneering innovations in coffee roasting that are transforming the industry.

Our session will showcase the latest technological advancements in roasting equipment and software, designed to enhance precision and efficiency. Attendees will learn about sustainable roasting practices that significantly reduce energy consumption and environmental impact, aligning with the growing demand for eco-friendly coffee production.

We will also explore new flavor profile developments through unique roasting techniques, offering attendees insights into creating captivating flavors that meet the nuanced preferences of the specialty coffee market.

This workshop serves as a platform for coffee roasters, shop owners, enthusiasts, farmers, and green coffee importers to network, share knowledge, and foster collaboration, driving growth and innovation across the industry.

Date: Friday, April 25, 2025
Time: 9:00 a.m. - 12:00 p.m.
Room Number: 361DEF
Category: Roasting

Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.

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Instructor

Benjamin Put (he/him)
Co-Owner, Monogram Coffee

Benjamin Put is a six-time Canadian Barista Champion and co-owner of Monogram Coffee in Calgary. A four-time World Barista Championship competitor (2015, 2016, 2017, 2022), he is best known for his pioneering work with freeze-distilled milk, as well as his dedication to pushing the boundaries of specialty coffee.

Beyond the competition stage, Ben has spent over a decade mentoring and coaching the next generation of baristas, and his expertise now extends into cutting-edge roasting techniques. As a roaster, Ben has worked with exceptional coffees from Panama, Bolivia, and beyond, leveraging technology to achieve unparalleled consistency, flavor development, and efficiency.

Join Ben at Roast Revolution as he shares insights on the future of coffee roasting, the impact of electric roasting technology, and how precision-driven techniques are shaping the next wave of specialty coffee.

Lecture Description

In this session, we will dive into the essential steps for launching and running a successful mobile coffee business. From developing a solid business plan to selecting the right equipment, we’ll cover all the critical factors needed to get started. Attendees will learn about location strategies, navigating local regulations, optimizing operations on-the-go, and how to create a unique brand identity that resonates with customers.

We'll also discuss key financial considerations, including managing inventory, tracking sales, and maintaining profitability, as well as creative marketing ideas to grow your customer base. Whether you're just starting out or looking to expand an existing business, this presentation will provide actionable insights and practical tools for making your mobile coffee business a thriving success.

Date: Friday, April 25, 2025
Time: 9:00AM - 10:00AM
Location: Room 350DEF
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Eric Rowell

Destiny Rowell

Lecture Description

This lecture explores the intersections of coffee farming, climate change, and gender within Uganda’s smallholder farming communities. Agriculture, particularly coffee, plays a crucial role in Uganda’s economy, but climate change poses a serious threat to its sustainability. Women, who are essential participants in the agricultural value chain, face heightened vulnerabilities, including limited access to land and resources. This lecture will focus on the specific effects of climate change on women smallholder farmers, their role in coffee production, and their innovative adaptation strategies. Attendees will gain insights into the gender gaps in climate adaptation efforts and policy responses, with a focus on creating more resilient and inclusive systems for coffee production.

Date: Friday April 25, 2025
Time: 9:00am - 10:00am
Location: Room 352DEF
Category: Sustainability

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Johnbosco Birenge (he/him)
Trainer, Empire Agricultural Coffee Services Ltd

Birenge Johnbosco is a seasoned agricultural expert with over 18 years experience climate-smart agriculture, agribusiness, and coffee value chain development. Holds an M.Sc. in Sustainable Agriculture from the University of the Free State, South Africa, and a B.Sc. in Agriculture from Kyambogo University, Dip crop science Uganda. His expertise spans coffee value chain development, project evaluations, capacity building, and policy analysis. Johnbosco has worked extensively in Uganda, Kenya, Rwanda, and Tanzania, leading initiatives in agronomy, farmer training, and market sustainability. His commitment to empowering smallholder women farmers and strengthening agricultural enterprises has contributed to sustainable farming and rural economic growth.

Lecture Description

Our industry has found different ways to answer the question, "what is specialty coffee?" since the term was first introduced in the 1970s by Erna Knutsen. In this lecture, we'll look at three common themes in the answers to this question over time—improving lives, chasing quality, and delivering experience—before sharing the SCA's formal answer to this question, published in 2021. Along the way, we'll also highlight different places to learn more about some of the latest answers here at Expo.

Date: Friday, April 25, 2025
Time: 9:00am - 10:00am
Location: Room 351DEF
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

TBA

Lecture Description

Agricultural meteorology is the study and use of weather and climate information to enhance or expand agricultural crops or to increase crop production. It is a crucial tool when mitigating the impacts of climate change, however many in the coffee industry remain unaware of its importance. 

In this session, I will analyze current coffee production trends against the accelerated warming and shifting rainfall patterns we've observed in the global climate.

In this discussion, I will explore the following topics:

1) An agri-meteorological overview of the primary drivers of climate warming and the rate at which it's occurring.

2) How I see the next 5-10 years of weather shaping up and what deviations from 'normal conditions' may become a feature of global weather in the future.

3) A deep dive on coffee production and what specific trends in 2023-2024 tell us about 'danger thresholds for coffee production. How often are we at risk of breaking these thresholds in the future?

4) Steps that can be taken at the farm level to offset some of the weather impact in this new climate regime.

5) Geographic areas that may become more/less suitable in time.

Date: April 25, 2025
Time: 9:00am - 10:00am
Location: Room 362ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

TBA

Lecture Description

In this lecture, we will discuss human physiology, sensory memory, and learn more about the specific chemical aromas that make coffee so special. Join us if you would like to learn more about the science behind the human olfactory system and the chemistry and history of key coffee aromas. We will begin with physiology, move to coffee, and end with strategies for building an olfactory library. To finish, we will discuss some easy methods that you can use at home or in the lab to develop your own critical coffee olfactory library.

Date: April 25, 2025
Time: 9:00am - 10:00am
Location: 361ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Emma Sage (she/her)
Director of Science and Content, Coffee Quality Institute

Emma Sage is the Director of Science and Content at CQI. She is a coffee scientist and educator. Since 2018, she has worked to support many areas within CQI, including managing public projects, the Post-Harvest Processing program, and CQI education overall. Today, she ensures all education reflects the best available science and responds to the needs of coffee producers. Sage worked with Editions Jean Lenoir on the new edition of Le Nez Du Café and is the author of the revised book and aroma cards. She holds a Master of Science degree in botany, a B.A. in ecology, and received a post-graduate certificate from the Applied Sensory and Consumer Science Certificate Program at UC Davis.

Lecture Description

Marketers have realized the value of researching human motivation in consumer behavior. We combined Netnography – the online observation of the consumer, and Means End Chain Analysis (MECA) to research the home brewing habits of coffee consumers. Trained teams of 2 or 3 observers/interviewers observed 30 coffee consumers brewing their coffee at home using their customary or preferred method (i.e., drip brew, pour over, Aeropress, French press, espresso, capsules, etc.). They then interviewed them about their brewing method and habits using a laddering interview technique that opened with the question “Why do you use this method to brew your coffee?”, and followed with a series of “Why is it important to you that…?” questions.

Netnography accessed critical innovation levers such as triggers of use (i.e., to wake up or as a break in the day), user customization (i.e., light or medium roasts preferred for full flavor expression and less bitterness; type of sweetener or creamer added if any), interactions with the user’s environment (i.e., adjusting to local water composition), intangible attributes of the method (i.e., comfort from the brewed cup), and most importantly for breakthrough innovation - unarticulated user needs.

MECA produced a hierarchical value map that included caffeine, convenience, flavor, less wasteful, personalized, social drinking, and cheaper as the main attributes associated with consumers’ brewing methods. Consequences of those methods were energy, saving time in the morning, pleasant aromatic properties, saving resources, controlling taste, desire to fit in, and saving money. In turn, MECA linked those consequences to such personal values as academic and career performance, enhanced productivity, enjoyment, environmental ethics, health consciousness, belonging, and financial responsibility.

This information can be used by coffee companies and manufacturers of coffee brewing equipment to optimize their offerings and design new brewing experiences.

Date: Friday April 25, 2025
Time: 9:00am - 10:00am
Location: Room 360ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Jean-Xavier Guinard (he/him)
Professor, University of California, Davis

Jean-Xavier Guinard is Professor of Sensory Science and Co-Director of the Coffee Center at the University of California, Davis. His research focuses on sensory and culinary strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages (including coffee!) and other consumer products. He was an architect of the Coffee Taster’s Flavor Wheel, the Coffee Sensory and Consumer Brewing Control Chart, and Coffee Cuality™. Jean-Xavier has authored over 120 peer-reviewed publications. He teaches undergraduate, graduate and lifelong learning courses at UC Davis and consults for food and beverage companies and consumer agencies worldwide.

Lik Xian Lim (he/him)
PhD Candidate, UC Davis Coffee Center

Lik Xian is a Ph.D. candidate in the Agricultural and Environmental Chemistry Graduate Group at the University of California, Davis. He earned his B.S. in Food Science and Technology from UC Davis in 2021.
As a key researcher at the UC Davis Coffee Center, Lik has explored the effects of water pulsing duty cycles on coffee extraction and concentration, as well as topics such as cold brew coffee chemistry, coffee and food pairings, and sensory acceptance. His expertise extends beyond coffee—he is also highly skilled in the sensory evaluation of wine, specializing in smoke taint and mouthfeel characterization.
Through his interdisciplinary approach, Lik bridges chemistry and sensory science to enhance the understanding and enjoyment of coffee and wine.

Lecture Description

In this presentation, we will explore the potential of coffee by-products within the bioeconomy, addressing how to convert agricultural residues into valuable resources for various industries. Coffee production generates large volumes of by-products, such as pulp, mucilage, parchment, and grounds, which can have applications in sectors such as food, cosmetics, pharmaceuticals, and energy. Each of these materials offers opportunities for a circular, low-carbon economy, contributing to sustainability and new sources of income for producers and rural communities.

We will discuss recent studies and success stories on the extraction of antioxidants, fibers, biofuels, and biofertilizers derived from coffee, showing how innovation in by-product valorization can meet the demand for greener and more sustainable products. The talk will provide attendees with an understanding of the market trends and emerging technologies that are transforming the coffee sector, as well as insights into the positive economic and environmental impact these developments can offer in the context of the global bioeconomy.

This session is aimed at researchers, industry professionals, and entrepreneurs interested in sustainable solutions and innovative business models in the coffee sector.

Date: April 25, 2025
Time: 10:15am - 11:15am
Location: Room 352DEF
Category: Sustainability

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Andrés Felipe Bahamón Monje (he/him)
Master in Coffee Science & Technology, Surcolombiana University

Andrés Felipe Bahamón Monje is a researcher at the Centro Surcolombiano de Investigación en Café (Cesurcafé) of the Universidad Surcolombiana and a professor in the Agroindustrial Engineering program. His work focuses on post-harvest, quality, and valorization of coffee and cocoa by-products, with a special interest in fermentation, drying, and transformation processes. He has led national and international research projects financed by the General System of Royalties and has collaborated with international institutions in applied research. His experience in physicochemical, sensory, and encapsulation analysis has allowed him to contribute to the development of innovative products and strengthen sustainable coffee growing.

Lecture Description

In the fast-paced and competitive coffee roasting industry, operational efficiency is key to achieving sustainable growth and profitability. This session will focus on best practices in four essential areas: smart buying, inventory management, production efficiency, and overall operational effectiveness.

Attendees will gain actionable insights into sourcing coffee beans at competitive prices, building strong supplier relationships, and maintaining inventory levels that minimize waste and maximize cash flow. The session will also explore techniques for streamlining roasting processes to enhance consistency and quality, optimizing production timelines, and leveraging technology and data to improve workflows and reduce downtime.

With practical tools, this talk will empower coffee roasters to enhance their business operations, adapt to market demands, and scale efficiently. Whether you’re looking to refine your supply chain, reduce waste, or boost output, this session will provide a comprehensive roadmap to operational success.

Date: April 25, 2025
Time: 10:15am - 11:15am
Location: Rom 351DEF
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

TBA

Lecture Description

Following up on a 2023 webinar series entitled “Promoting Wealth for Women in Coffee,” this panel will address the powerful, proven concept of microfinance and microcredit and how it could be leveraged more in coffee. The panelists will define what microfinance is, present on microfinance programs across several projects and countries, and avoid the pitfall of presenting microcredit (broadly) as a 'New Idea,’ as this is a long running effort that has intersected with many other industries. The panelists will emphasize and investigate the clear and proven impacts, as well as the often overlooked side effects. One of the programs that will be presented is the “Learning Loan Microfinance” program, which acknowledged that economic, civil or natural disaster shocks will always be risk variables to longterm sustainability, but when vulnerable women learn skills, like financial and business literacy skills, those are sustainable, and they will have a stronger platform from which to recover from a shock. Women may not “lift themselves out of poverty” because of one loan, but they will have everlasting skills. The financial education and experience that women gain from a microfinance program is a valuable piece that is often overlooked in impact studies.

Date: April 25, 2025
Time: 10:15am - 11:15am
Location: Room 360ABC
Category: Sustainability

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Moderator

Amaris Gutierrez-Ray
Founder, Women in Coffee Project

Panelists

Roberta Lauretti-Bernhard

Ruth Ann Church

Others TBA

Lecture Description

Discover the journey of Panama Geisha, one of the world’s most renowned coffee varieties, from its origins to the cup. This lecture explores the unique characteristics of the Panamanian terroir that give Geisha its exceptional qualities and delves into the meticulous farming and processing methods employed by local producers.

We’ll examine roasting approaches designed to highlight the delicate and complex flavor profiles of Geisha, offering insights into handling competition-grade beans. Attendees will also explore brewing techniques tailored to maximize the sensory experience of Geisha coffee, ensuring each cup fully reflects its distinctive attributes.

This lecture is designed for baristas, roasters, and coffee enthusiasts who wish to deepen their knowledge and refine their skills in working with this extraordinary coffee.

Date: April 25, 2025
Time: 10:15am - 11:15am
Location: Room 362ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Ytzvan Mastino Morales (he/he)
Founder & CEO, Pulpa Coffee Company

Ytzvan is a Panamanian coffee entrepreneur, roaster, and brewing expert, dedicated to elevating specialty coffee through innovation and education. He is the founder of Pulpa Coffee Company, a coffee innovation company and roastery, that develops cutting-edge products like BrewGPT, an AI-driven brewing assistant. As a ranked competitor in global brewing championships, he has represented Panama on international stages. With expertise in green coffee sourcing, roasting, and brewing techniques, Ytzvan collaborates with coffee professionals worldwide. Passionate about sharing Panama’s exceptional coffees, he continues to push boundaries in the specialty coffee industry through competition, research, and technological advancements.

Lecture Description

In this lecture participants will embark on a fascinating exploration of Yemen's rich coffee heritage, renowned for its unique flavors and exceptional quality.  This session delves into the historical practices that have shaped Yemeni coffee cultivation and processing, highlighting the traditional methods passed down through generations.

By examining these time-honored techniques, we will uncover the underlying principles that contribute to the distinctive characteristics of Yemeni coffee. The lecture will also integrate scientific insights, demonstrating how modern research can validate these traditional practices. Attendees will learn about the intricate relationship between environmental factors, cultivation methods, and flavor profiles, emphasizing the importance of preserving Yemen's coffee legacy and those like it.

Furthermore, the lecture will encourage discussions on how we can apply this knowledge to improve the quality of coffee globally while respecting and honoring its origins. This engaging session aims to inspire coffee enthusiasts, industry professionals, and researchers alike to appreciate the depth of Yemeni coffee culture, fostering a greater understanding of how historical wisdom can inform contemporary practices and elevate coffee quality worldwide. Join us as we bridge the gap between tradition and science in the pursuit of excellence.

Date: Friday April 25, 2025
Time: 10:15am - 11:15am
Location: Room 361ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Dr. Anja Rahn (she/her)
Curious About Coffee Science

Anja Rahn, Ph.D., earned her Food Chemistry degree from McGill University under Prof. Varoujan Yaylayan, focusing on flavor generation. As Aroma and Flavour Lead at ZHAW’s Coffee Excellence Centre, she led numerous industry projects and became a Q & R Grader to connect with coffee professionals. In 2019, she joined JDE-Peet as Principal Coffee Chemist, tackling complex challenges and contributing to the Horizon 2020 project BOLERO. In 2023, she became independent, launched CuriousAboutCoffeeScience.com, and works as a consultant while preparing to publish a book on coffee quality's origin in 2025.

Lecture Description

Do you feel like you and your team are frantically filling orders at the last minute? Do you wonder whether or not you are making a profit? Do you feel like your coffee releases are rushed and your buyers never really understand what you are offering or why?

To answer these questions effectively, you need to examine the inner workings of your business to ensure you have the necessary structure to maintain the health of both your business and your people.

In this presentation, we'll cover the five essentials every growing coffee roaster needs, including product pricing structure, building and using a pricing calculator, creating and using a coffee release process, green coffee management and tools, financial structure and dry product management.

Date: April 25, 2025
Time: 10:15am - 11:15am
Location: Room 350DEF
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Luke Waite (he/him)
Founder and Principal Consultant, Pomelo Coffee Consulting

Luke Waite is the founder and principal consultant of Pomelo Coffee Consulting and the creator of the Core 7, a framework designed to help coffee roasters build lasting success in business. His background is marked by transforming coffee companies that are in the red into highly efficient and profitable businesses.

He specializes in three key areas for growing roasters: people, processes, and profit, and he believes these are essential elements for improving efficiency in business.

His goal for Pomelo—and the industry—is for specialty coffee roasters to achieve operational stability so they can make a positive impact on the world.

Lecture Description

Tea is all too often an afterthought at most cafes and coffee shops. The wonderful world of tea is much larger than just chai lattes and matcha lattes! This class and workshop will take you on a "tea tour" of tea origin countries, cultures, varieties, preparation and serving tips. Learn what tea-drinking customers look for - and hate - about ordering tea in a cafe or restaurant, and what you can do to lure them in and keep them coming back!

Date: Friday April 25, 2025
Time: 11:30am - 12:30pm
Location: Room 350DEF
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Amanda Vermillion (pr/pr)
Director, Lone Star Houston Tea Festival, Inc.

Amanda Vermillion is an avid tea drinker, and the owner of The Tea Mistress, LLC, a specialty retailer of tea, coffee, herbal blends, tea accessories and gifts, vintage and modern teaware. Amanda earned her Tea Master Certification from International Tea Masters Association in 2013 and her Tea Blending and New World Tea Certifications from I-TEI in 2014. The Tea Mistress, LLC combines Amanda’s passion for, and knowledge of, teas and tisanes with her extensive event-planning experience. Our slogan is “infusing knowledge”. Amanda has spoken and taught tea classes and workshops for various organizations online and in person. Amanda is also the founder and director of Lone Star Houston Tea Festival, Inc., the 501(c)3 non-profit organization responsible for the Lone Star Iced Tea Festival and the Houston Tea Festival.

Lecture Description

Coffee-growing communities face extraordinary challenges, from climate change and food insecurity to economic instability and lack of public services. Addressing these complexities requires innovative and holistic solutions—and that’s where collaboration between nonprofits and the coffee industry shines.

This panel brings together leaders from Food 4 Farmers, Grounds for Health, and Equal Origins to explore what makes community support initiatives successful. Through real-world examples, we’ll discuss how projects that focus on the broader context of coffee farmers’ lives—not just coffee production—can drive lasting change. Panelists will share key steps to cultivating meaningful impact, highlight the critical role the coffee industry can play as an ally, and demonstrate how our collective work supports coffee-growing communities facing urgent threats.

Attendees will leave with actionable insights into how the coffee community can support and scale impactful programs, ensuring a sustainable future for coffee and the farmers who grow it. Whether you’re a roasting company, coffee producer, or nonprofit professional, this panel offers a chance to learn, collaborate, and deepen your commitment to building resilience in coffee-growing regions. Together, we can harness the power of the coffee industry as a force for good.

Date: April 25, 2025
Time: 11:30am - 12:30pm
Location: Room 352DEF
Category: Sustainability

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Panelists

This panel brings together leaders with decades of experience addressing food security, gender equity, health, and sustainability in coffee-growing communities. Their combined expertise offers attendees actionable insights into building resilient, inclusive, and thriving communities.

Marcela Pino
Co-Founder, Food 4 Farmers

Marcela has over 20 years of experience designing programs that empower coffee farmers through food security and economic diversification. Her expertise in agroecology and participatory development provides a holistic approach to supporting farming families.

Kyle Engleman
Executive Director, Grounds for Health

Kyle brings a global perspective on health equity in coffee communities. Her background in designing and evaluating rural healthcare programs demonstrates the importance of integrating health solutions into community development.

Kimberly Easson
Founder and CEO, Equal Origins

Kimberly’s 30+ years in sustainable trade and gender equity make her a leading voice in building inclusive supply chains. Her work emphasizes partnerships that address the social and economic challenges facing coffee farmers, ensuring long-term sustainability.

Together, these panelists represent a diverse range of perspectives and practical expertise, offering strategies for coffee professionals to support impactful, community-driven initiatives.

Lecture Description

Whether you're selling coffee to the consumers, coffee shops, or roasters, it can sometimes be a challenge to figure out what coffees buyers will prefer. Consumer science gives us a tool- called Preference Mapping- which can help businesses understand their customers' needs and offer more compelling products. Learn how to use the principles of Preference Mapping by utilizing the SCA's Coffee Value Assessment to analyze coffee's sensory and extrinsic attributes.

Date: Friday April 25, 2025
Time: 11:30am - 12:30pm
Location: Room 351DEF
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Peter Giuliano (he/him)
Chief Research Officer, Specialty Coffee Association

Peter Giuliano is the Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association. With more than 30 years’ experience in the coffee trade, his focus now is on promoting research and scientific inquiry on coffee, and bringing evidence-based insights to the coffee industry.

Lecture Description

Although coffee quality depends on several factors including genetic constitution of coffee variety, environmental conditions, technological procedures adopted in crop management and post-harvest processing, it’s very known that coffee variety is an important factor that contributes to defining the agronomic and cup quality performance.

Agronomic Institute of Campinas (IAC), in Sao Paulo Estate, is the oldest Brazilian institution for coffee research that maintain a big Coffee Germplasm Collection, so important for coffee breeding. Many efforts have been intensified to study Genotype x Environment interaction effects on the coffee quality.

Coffee varieties from Ethiopia, India, Kenya and some hybrids have been compared in different environmental conditions aiming to know the agronomical and technological performance, emphasizing the cup quality and exotic sensory profile. Preliminary results from different field experiments are promising and indicated that several varieties scoring up to 90 SCA points, confirming the genotype effects on cup quality.

In the first part of this lecture, it will be presented how IAC Specialty Coffee Program explore the Coffee Germplasm aiming to select coffee varieties with differentiated cup quality. In the second, it will be present some results obtained in field trials, showing exotic flavors and intrinsic sensory characteristics of each coffee variety.

Date: Friday, April 25, 2025
Time: 11:30am - 12:30pm
Location: Room 362ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Gerson Giomo
Scientific Researcher, Agronomic Institute (IAC)

Gerson Giomo is a Scientific Researcher at Agronomic Institute (IAC) in Campinas, Sao Paulo State, Brazil (IAC). He is an experienced Agronomist Engineer, Doctor in Agronomy at Sao Paulo State University, Post Doctor in Coffee Processing at Federal University of Lavras, SCA Cupping Judge, licensed Qgrader and coordinator of IAC Specialty Coffee Research Program.

Rebecca Nogueira

Rebecca Nogueira is a coffee educator, multi-consultant and professional cup judge. With a technical degree in coffee farming at Federal Institute of Southern Minas Gerais and a licensed Q-Grader. Graduated in the Faculty of Economics and Administration at University of São Paulo with a specialization in local development at the Sorbonne University in Paris. She is coordinator of the Coffee School at the Coffee Industry Union in São Paulo (SINDICAFÉ-SP).

Lecture Description

This panel explores new strategies to improve the carbon and biodiversity outcomes of sustainability initiatives in the coffee industry. Building on a new global meta-analysis that defines the carbon sequestration potential of coffee agriculture, the discussion will examine how carbon payment programs—which may promote carbon insetting, tree-planting, and agroforestry—miss critical opportunities to enhance biodiversity and long-term resilience.

Panelists will address the coffee industry's contributions to global carbon budgets, the limitations of a carbon-first approach when addressing broader environmental challenges, and practical ways to redesign these sustainability programs for greater ecological impact, including for biodiversity. With perspectives from researchers, conservation organizations, private companies, and coffee producers with diverse experiences implementing these programs, attendees will gain actionable strategies to implement or improve sustainability initiatives that not only meet carbon goals but also support thriving ecosystems. Additionally, attendees will leave with practical knowledge to strengthen coffee’s role in combating climate change while ensuring a resilient future for coffee production.

Date: Friday April 25, 2025
Time: 11:30am - 12:30pm
Location: Room 360ABC
Category: Sustainability

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Dr. Emily Pappo
Climate Change Fellow, Smithsonian Institution.

Dr. Pappo is a former coffee buyer who is now an ecologist studying climate change resilience in coffee farms and landscapes. She will frame the discussion with a recently completed meta-analysis evaluating tradeoffs between carbon and biodiversity conservation in agroforestry.

Dr. Ruth Bennett
Research Ecologist, Smithsonian Institution & Director, Smithsonian Bird Friendly.

Dr. Bennett will present on strategies and tools developed by the Smithsonian to support conservation objectives through coffee agroforestry. She will share the design and implementation of Shade Tree Catalogues created for coffee-growing regions across Latin America and Asia and how these catalogues can inform agroforestry projects that sequester carbon, provide high-quality habitat, and support producers.

Esperanza Dionisio
President, Cooperativa Agraria Cafetelera Pangoa, Peru.

As the leader of a cooperative that has extensive experience with implementing carbon payment programs, Esperanza will share on-the-ground perspectives and lessons learned.

Lecture Description

Premium coffee, grown, roasted, and stored to demanding standards, along with a corps of baristas skilled in its preparation, drove the emergence of specialty coffee. Although cow's milk remains the gold standard for lattes, more than half of today's customers request plant-based milk. Baristas are challenged with creating the same presentation and drinking experience with these non-dairy milks.

Dr. James Gratzek has developed non-dairy oat and almond barista milks for leading specialty coffee houses. As the market for plant-based milk has expanded into mainstream food markets, the performance standards for premium plant-based milk are being set by the demands of specialty coffees. To develop a premium plant-based barista milk from pecans, Dr. Gratzek leveraged his experience developing other plant-based milks as well as leading-edge food science research and processing technology to create non-dairy barista milks.

Date: Friday, April 25, 2025
Time: 11:30pm - 12:30pm
Location: Room 361ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

James Gratzek

Lecture Description

Global conversations about coffee often overlook the rich consumer cultures of the very regions where it is grown. This lecture, rooted in anthropology and history, brings those vibrant traditions to the forefront: discussing how countries known for coffee production also boast deeply entrenched and unique coffee consumption practices. Drawing from her course, The Anthropology of Coffee, offered at Portland State University, author and historian Lani Kingston explores how coffee, from Ethiopia’s communal ceremonies to India’s spice-infused brews, has shaped cultures, rituals, and culinary landscapes across the globe.

Lani is the author of several influential books on coffee, including Spill the Beans: Global Coffee Culture, now available in seven languages, and her latest work, Designing Coffee. Her research dives deep into the cultural and social aspects of coffee around the world. In this session, she will guide attendees through the diverse ways coffee is integrated into daily life, revealing its role not just as a commodity but as a powerful cultural force. 

This session will uncover the rich, lesser-discussed narratives of coffee consumption and discover how these diverse traditions continue to shape today’s coffee experience.

Date: Friday April 25, 2025
Time: 1:00pm - 2:00pm
Location: Room 351DEF
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Lani Kingston (she/her)
Coffee Anthropologist, Author & Consultant, Portland State University | Coffee Fest

Lani Kingston is a renowned coffee and food anthropologist, author, and educator. She has written four internationally published books on coffee, including the bestselling How to Make Coffee, with her work translated into over 17 languages. She directs conference and education programming for Coffee Fest, overseeing four annual events across the country. With over 15 years of senior leadership experience, she has developed coffee brands and chocolate factories in London and Singapore. Lani holds Master’s degrees in Food Studies and Education, teaches The Anthropology of Coffee and The Anthropology of Chocolate at Portland State University, and sits on the Board of Directors for Slow Food Portland.

Lecture Description

We continue to experience an incredibly volatile NY”C” market, and it is likely that 2025 will continue to see unexpected movements. It is important for exporters, cooperatives and producers to understand the ever-changing market conditions so that appropriate trading decisions can be made. What awaits us in 2025? This presentation will provide participants with an overview of Sucafina’s methodology to evaluating global supply and demand. We will take an in-depth look at fundamentals, macroeconomic factors, fund positioning and technicals—all factors that strongly influence coffee market prices. We will dissect origin production figures, global demand, differential trends, the macro-economic situation, fund positioning, arbitrage, spreads and certified stocks. We don’t have a crystal ball, but the market information we present will hopefully provide origin partners with the resources and information to manage risk and execute successful trades.

Date: Friday, April 25, 2025
Time: 1:00pm - 2:00pm
Location: Room 350DEF
Category: Business

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Luis Fernando Esteves (he/him)
CAMP Commercial Director, Sucafina

Luis Fernando Esteves is Sucafina’s Head of Research & Trader, holding over 15 years of experience in the coffee business. His journey in coffee began in Quality Control in Santos/Brazil but transitioning quickly to a much more international role and over the last 12 years he has worked in a wide array of research and business development positions as well trading, always bringing a great love and enthusiasm for the connections that coffee engenders throughout the supply chain. Luis Fernando has visited over 50 countries in his life and lived in coffee origins as Vietnam and Colombia. Fun fact is that he came to coffee after a career as a professional soccer player.

Jorge Cuevas (he/him)
Chief Coffee Officer, Sustainable Harvest

Jorge is the Chief Coffee Officer at Sustainable Harvest Coffee Importers. His 30-year career in coffee spans roles with producers cooperatives, dry mills, exporters and importers. His participation in the coffee industry also includes volunteer roles at CQI, SCA, NCA and Fairtarde International among others.

Lecture Description

Rebuild Women’s Hope is a cooperative led by women coffee farmers located on the large, remote island of Idjwi in Lake Kivu in the east of the Democratic Republic of Congo. Our mission is to produce specialty quality coffee whilst empowering women and raising the standard of living of our members.

For generations, farmers on Idjwi have largely depended on the coffee they grow. But before Rebuild Women’s Hope (RWH) was founded they had no way of processing their coffee to a high standard and nowhere to sell it apart from to smugglers, who took it across the lake to nearby Rwanda.

While women in Congo do much of the labor involved in growing and harvesting coffee on their family farms, traditionally it is their husbands who are in charge when it comes to selling the produce and making business decisions. The contribution of women is largely not recognized in society and women are widely seen as being incapable of dignified work that contributes to the needs of their families and communities.

At RWH, women are at the center of decision-making. We work to create a spirit of entrepreneurship and self-management among our women members in order to raise the standard of living in our communities. We believe that a community where women are empowered is a thriving community.

Date: Friday April 25, 2025
Time: 1:00pm - 2:00pm
Location: Room 352DEF
Category: Sustainability

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Marcelline Budza

Marcelline Budza is a farmer, feminist and human rights defender of Congolese nationality, known for my contribution to the fight against the socio-economic violence faced by women in the east of my country, thanks to coffee growing.

Marcelline Budza grew up in Bukavu on the south shore of Lake Kivu during one of the most violent periods in the history of the Democratic Republic of Congo (DRC). The youngest of four daughters, her father abandoned the family when she was three. Inspired by her mother’s bravery in raising her and her sisters and sending them to school using the money she earned from selling coffee and pineapples, Marcelline was motivated from a young age to do something to change the situation for women and girls in eastern DRC. After studying agronomy at the Evangelical University in Africa, Marcelline founded Rebuild Women’s Hope in 2013.

Lecture Description

This panel discussion will delve into the dynamic landscape of Indian specialty coffee. We will explore the factors driving the growth of the Indian specialty coffee industry, including advancements in cultivation, processing, and quality control and research. A key focus will be on the sustainability of traditional coffee-growing practices in India. We'll discuss the importance of shade-grown coffee, natural forest environments, and rich biodiversity. Additionally, the panel will highlight the unique value of endemic Indian coffee species and the ongoing research into climate-resilient species.  The panel will discuss strategies to enhance access to global markets, such as building strong brand identities, fostering sustainable partnerships, and leveraging direct trade relationships.  By examining the challenges and opportunities facing the Indian specialty coffee sector, this panel aims to stimulate insightful discussions and foster collaborations among industry stakeholders.

Date: Friday April 25, 2025
Time: 1:00pm - 2:00pm
Location: Room 360ABC
Category: Sustainability

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Moderator

Amaris Gutierrez-Ray (she/her)
VP of Coffee, Joe Coffee Company

Amaris Gutierrez-Ray is the VP of Coffee for Joe Coffee Company, a roaster in New York City that owns and operates 25 cafes in the 5 boroughs. She was the founder of the Women in Coffee Project, and is now a collaborative co-founder of TWICE (Team Women in Coffee Exchange).

Panelists

Komal Sable (she/her)
Founder, South India Coffee Company

Komal Sable, a serial entrepreneur, co-founded South India Coffee Company (SICC) in 2017. Born in Pune, Maharashtra, she is a Q Processing Level 2 - Professional and also a Post Harvesting Processing Lecturer. Komal's entrepreneurial journey extends across various sectors, including technology, fashion, and lifestyle services. SICC is a collaborative supply chain company that sources sustainably produced Indian specialty coffee with delivery across the world. Its mission is to work with coffee producers, roasters, and importers to create a more equitable and sustainable coffee industry.

Akshay Dashrath (he/him)
Specialty Coffee Producer & Researcher, South India Coffee Company

Akshay Dashrath leads research at South India Coffee Company, focusing on developing drought-tolerant, low-intervention coffee species. He manages operations as Mooleh Manay Estate, cultivating specialty coffee and black pepper using data-driven, sustainable practices. His work emphasizes agroforestry and multi-cropping, aiming for financial, environmental, and social sustainability in South India's shaded coffee regions. He's actively evaluating non-traditional coffee species and hybrids for future propagation, driving innovation in the coffee research world.

Tanya Rao (she/her)
Founder & Roaster, Kaveri Coffee Works

Tanya Rao is the founder of Kaveri Coffee Works, the Bay Area's first woman-owned coffee company specializing in premium Indian coffee. Based in Berkeley, she expertly sources and roasts beans to showcase India's rich coffee heritage and unique flavor profiles. With a diverse background in software, finance, education, and specialty foods, Tanya is a recognized leader and innovator, passionate about building a sustainable coffee business and elevating Indian coffee on the global stage.

Lecture Description

This panel will explore the fascinating concept of microbial terroir and how wild and cultivated biodiversity shape coffee quality. While discussions about biodiversity in coffee landscapes often focus on charismatic species, the hidden world of microbes, yeasts, and fungi plays a critical role in flavor development. Building on exciting new research that links coffee quality to soil and fruit microbiomes on Colombian coffee farms, this session will explore the connections between microbial diversity, production and post-harvest practices, and quality outcomes.

Panelists will include researchers, producers, and industry leaders who leverage microbial biodiversity to enhance coffee quality. Topics will include the impacts of wild yeast strains and soil microbial communities on cup profiles and the role of soil management strategies including forest inoculation on coffee yield and flavor. Attendees will gain practical insights into how microbial biodiversity can be harnessed to achieve a high-quality, resilient coffee supply. This session offers actionable strategies to integrate microbial diversity into coffee sourcing, processing, and marketing, enhancing both quality and sustainability and underscoring the vital link between biodiversity conservation and exceptional coffee.

Date: Friday April 25, 2025
Time: 1:00pm - 2:00pm
Location: Room 362ABC
Category: Science

Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.

Speakers

Dr. Steve Kutos

Workshop Description: Join us for an in-depth exploration of the growing trend of infused green coffee—a processing technique that is making waves in the coffee landscape. In this hands-on workshop, you'll learn about this trending category of coffee, including how it's made at origin, what sets it apart from other coffee processing methods, and its potential advantages and drawbacks.

Date: Friday, April 25, 2025
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 360DEF
Category: Brewing/Sensory

Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.

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Speakers

Hernando Tapasco (he/him)

Hernando Tapasco is an Agronomist and seasoned Q-Grader cupper, with extensive experience in coffee quality assurance and processing. As a consultant he is widely recognized by his skills to connect coffee production and processing with distinctively attributes in the cup. He grew up in a coffee farm and it’s a former Q-Grader Instructor.

Workshop Description: The Taste, Describe, Create Workshop introduces the Coffee Value Assessment Descriptive Form to coffee professionals new to the CVA. The workshop advances the knowledge and understanding of the Descriptive Form by applying it to the coffee blend creation process. Working collaboratively in small groups, we will recreate a reference coffee blend.

After completing this workshop, attendees will gain valuable first-hand insight into the multiple uses of the CVA Descriptive Form. The practical application of the form in a guided workshop setting will build the confidence necessary to include the CVA as part of their product development and quality control processes.

Date: Friday, April 25, 2025
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 361DEF
Category: Cupping

Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.

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Instructor

Todd Arnette (he/him)

Workshop Description: Latte art transcends mere aesthetics; it represents the culmination of skill, technique, and the quality of coffee ingredients. This hands-on, bilingual workshop will immerse participants in the captivating world of latte art, highlighting how minor adjustments in milk texturization and pouring technique can lead to significant differences in visual and flavor appeal.

Throughout the session, we will explore the science of milk composition, the importance of espresso as a foundation, and the artistry behind each pour. Participants will engage in practical exercises to master silky microfoam and create stunning designs, from classic hearts to intricate rosettas and tulips.

Join us for an immersive experience that fuses technique with artistry, and take your coffee crafting skills to new heights!

El latte art trasciende lo puramente estético; representa la culminación de habilidades, técnica y la calidad de los ingredientes del café. Este taller práctico y bilingüe permitirá a los participantes profundizar en el arte del latte art, mostrando cómo pequeños ajustes en la texturización de la leche y en la técnica de vertido pueden generar diferencias significativas tanto en la presentación visual como en el perfil de sabor.

A lo largo de la sesión, exploraremos la ciencia detrás de la composición de la leche, la importancia del espresso como base fundamental, y el arte detrás de cada vertido. Los participantes realizarán ejercicios prácticos para perfeccionar la creación de microespuma sedosa y desarrollar diseños sorprendentes, que van desde corazones clásicos hasta rosetas y tulipanes intrincados.

Te invitamos a participar en una experiencia que combina técnica y creatividad, elevando tus habilidades en la elaboración de café a un nivel superior.

Date: Friday, April 25, 2025
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 362DEF
Category: Espresso

Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.

BOOK NOW >

Instructor

Nicole Rosaly Martínez (she/her)
Authorized SCA Trainer (AST)

Nicole Rosaly is a dedicated coffee educator and Authorized SCA Trainer (AST) in Barista Skills, with certifications in Sensory Skills, Brewing, and Green Coffee. With over 18 years of experience in the coffee industry, Nicole has had the privilege to teach through workshops and certifications in both English and Spanish, always striving to make learning accessible and meaningful for everyone. Currently serving as Coffee Director at La Academia de Baristas de Puerto Rico, a barista professor at Universidad Ana G. Méndez in Puerto Rico, one of the creators of Project Origin for Puerto Rico, and on a new coffee journey with Not Your Average Joe, Nicole is deeply committed on supporting the growth of the coffee community. She believes in the value of collaboration and the importance of creating training programs that accommodate all types of abilities, helping individuals at every level unlock their potential and continue growing. With a focus on nurturing talent and fostering genuine connections, Nicole is grateful for the chance to share her love & passion for coffee through this workshop and contribute to the success of others.

Workshop Description: The practice of sustainability requires the dynamic careful balance of social, economic, and environmental priorities. Achieving this balance is by nature complex, as the connections are usually not clearly defined or emerge in scales (time or space) not easily identifiable by conventional analytical approaches. This challenge calls for a new (collective) mindset and leadership capacity, being more conscious, purposeful, and strategic to create this sustainable future (intentionally), generating greater possibilities for all actors in the coffee value chain.

Design thinking is a human-centered (user-centered) approach to problem-solving that amalgamates stakeholders’ need through empathy and an adaptive process rooted in practice and action-learning. The use of prototypes for making tangible the product or services help the designer re-think solutions to bring new perspectives and ideas, transforming the way people, organizations, and businesses solve these problems and create shared-value solutions.

This workshop will introduce prototyping techniques from design thinking for solving a set of real sustainability challenges in the specialty coffee sector that will allow the generation of a creative solution (prototype) that intersect desirability, viability, and feasibility. The blend of theoretical elements with action-learning offers a new way to understand problem solving and social innovation to make coffee better, for all.

Our goal is to provide actionable knowledge that support sustainability professionals, coffee companies and producer organizations in the specialty coffee industry to incorporate skills and mindsets that facilitate the generation of transformative solutions that are regenerative and distributive by design, and that consider sustainability an ongoing practice for learning how to make the right thing the right way, a commitment for create a coffee sector of shared opportunity, shared responsibility, and shared prosperity.

The workshop is inspired by the Theory U philosophy, Doughnut Design for Business tool, and the Human-Centered approach to innovation that will be adapted to the specialty coffee context to create an impactful and dynamic activity for all the participants.

Date: Friday, April 25, 2025
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 370AB
Category: Brewing/Sensory

Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.

BOOK NOW >

Instructor

Andrés M. Montenegro J. (he/him)
Sustainability Director, Specialty Coffee Association

Andrés Montenegro is the Sustainability Director at the Specialty Coffee Association. He is graduated as Agroindustrial Engineer and holds a M.Sc. in Process Design and Management with a major in food-bioprocesses. With over 15 years of experience navigating the coffee industry, he has focused his professional activity in the intersection between private companies, civil society, and governmental organizations for joint creation of innovations with shared purpose. As a coffee lover, and self-described coffee geek, he is passionate about findings ways to make coffee better, acknowledging the handprint & footprints to keep the coffee ritual thriving in tandem with society & environment.

Workshop Description: In today's saturated specialty coffee market, having exceptional blends or beautiful single origins isn't enough - you need a deep understanding of your competitive landscape and a clear brand positioning strategy to truly stand out. This comprehensive workshop will equip roasters with essential tools for analyzing the market and positioning your brand for growth. Understanding your competition is crucial for identifying gaps in product line offerings, price points, and approach to coffee that could become your opportunity. Without this knowledge, you risk becoming just another craft roaster or missing key differentiators that could set your brand apart. Through careful analysis of market trends and competitor strengths, weaknesses, opportunities, and threats, you'll discover how to carve out your unique space and create a compelling value proposition that resonates with wholesale and retail customers. Whether you're launching a new roasting business, expanding your wholesale program, or refreshing your existing brand, developing a clear mission statement, brand voice, and personality isn't just helpful - it's essential for sustainable growth. By understanding your target buyers and crafting a distinctive roasting identity, you'll create a foundation for meaningful customer connections and long-term success. Join us to learn how to transform market research into actionable brand strategy..

Date: Friday, April 25, 2025
Time: 1:30 p.m. - 4:30 p.m.
Room Number: 371AB
Category: Business

Booking: To book your place in this Workshop, head to the Specialty Coffee Expo Registration Portal and add a session to your order. Already registered? Simply enter your email address and badge code to access your booking and add other paid events to your badge.

BOOK NOW >

Instructor

Darleen Scherer
Founder + CEO, Black Sheep

Darleen Scherer, founder of Black Sheep Coffee Collab, is a brand strategist & coffee entrepreneur.

She helps coffee brands grow by leveraging over 20 years of experience in the coffee industry as an entrepreneur and a marketer. From building coffee roasting companies to guiding businesses through challenges, Darleen has walked her clients' shoes and understands what it takes to succeed.

Recognized by: The New York Times, Roast Magazine, SPRUDGE, The Wall Street Journal

Industry Credentials:

Specialty Coffee Association - Presenter + Panelist, Former USBC Sensory Judge

Coffee Quality Institute - Arabica Q Grader

Coffee Fest - Presenter + Panelist

Coffee Roasters Guild - Former Executive Council Member